chicken parm

i realized when i was halfway through the recipe tonight: what's up with me breading everything? it sure tastes good, but it's not the best habit to get into. especially when it always involves some kind of cheese or other fried food as an accompaniment.

but for the next month or so, i'll take it whenever i can. because heat and humidity is just around the corner. and that only means one thing -"so are we grilling this week or what?" from jason. and really, who eats chicken parm in the middle of june anyway?!

weeknight chicken parm for four
a kt&e original

1/2 pound chicken tenders (about 6), pounded thin
~1/4 cup panko bread crumbs
~1/4 cup italian bread crumbs
~2 tablespoons grated parmesan cheese
1 egg, beaten with 1 tablespoon water
1/2 pound pasta (it's always thin spaghetti in our house so use whatever you like)
1 jar pasta sauce
6 slices provolone cheese (or however many tenders you have)
couple tablespoons vegetable oil
salt & pepper

1. mix the panko, italian bread crumbs, and parmesan cheese in a shallow pan or bowl. season with salt & pepper. heat a couple tablespoons of vegetable oil in a saute pan over medium heat. put a pot of water on to boil, and when ready, cook the pasta according to directions.
2. dip the flattened tenders in the beaten egg. let the excess drop off and transfer the chicken to the breading mixture. flip the chicken around so all sides are covered in the breading.
3. pour the pasta sauce into a 9x13 pan. turn the oven to 350F and put the sauce in the oven.
4. cook the chicken pieces in the hot oil, about 3 minutes per side. transfer the cooked chicken into the sauce in the oven. cover with a piece of provolone cheese. continue cooking the chicken in batches until done. let heat in the oven at least 10 minutes. serve pasta with hot sauce and chicken.